Analysis of Some Phenolic Compounds and Free Radical Scavenging Activity of Strawberry Fruits During Storage Period

The objective of this study was to evaluate the quantity of some phenolic compounds and free radical scavenging activity of strawberries (Fragaria x ananassa Duch.) during storage period at different temperatures. Freshly harvested of three strawberry cultivars fruits (‘San Andreas’, ‘Benicia’ and ‘Albion’) were placed in polyethylene bags and kept in refrigerated (4 °C) and frozen (-85 °C) conditions for 7 days. Therefore, the analyses performed were applied on the fruits in stages: fresh, refrigerated and frozen. With regard to the bio compounds analysis, we mention: total phenolic content (TPC) expressed as g gallic acid equivalents (GAE), total flavonoid content (TFC) expressed as g of rutin equivalents (RE), and free radical scavenging activity expressed as 50% effective concentration (EC50) (mg/ml). With regard to the TPC in all analyzed storage stages have revealed ‘San Andreas’ cultivar with a maximum content of 0.326 g GAE / 100 g fresh weight (FW). Also, the same cultivar recorded high levels of total flavonoid content of 0.424 g RE / 100 g FW, all at the end of refrigeration period. In terms of free radical scavenging activity, ‘Benicia’ cultivar highlighted the best results EC50 = 3.094 mg/ml.